1) In a mixing bowl, whisk 3 tablespoons of oil with the vinegar and half the herbs, and season. 2) Heat 2 tablespoons of oil in a large frying pan and stir-fry the asparagus and beans until just soft - about 4 minutes. 3) Toss with the dressing and divide between 4 plates. 4) Heat the final tablespoon of oil in the pan and fry the scallops for 2 minutes. Turn, add the butter, then fry for 2 minutes more until just cooked through. 5) Divide between plates, scatter with remaining herbs and season.